2 dried chipotle chiles
6 pork loin or rib chops, cut about 1/2-inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons orange peel, grated
1 teaspoon salt
1 clove garlic
1 medium orange, cut into 6 wedges
Servings: 6
1. Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop.
2. Place pork chops in a shallow glass or plastic dish.
3. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally.
4. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer.
5. Garnish with orange wedges and serve.
6 pork loin or rib chops, cut about 1/2-inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup vegetable oil
1/4 cup lemon juice
2 tablespoons orange peel, grated
1 teaspoon salt
1 clove garlic
1 medium orange, cut into 6 wedges
Servings: 6
1. Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop.
2. Place pork chops in a shallow glass or plastic dish.
3. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally.
4. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer.
5. Garnish with orange wedges and serve.
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